Start to finish: 25 minutes
Servings: 4
1 tablespoon olive oil
1/8 teaspoon red pepper flakes (or more for more heat)
3/4 teaspoon (or more) za’atar (herb blend)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 small cauliflower, cut into bite-sized florets, about 2 1/2 cups
1 small yellow onion, chopped, about 3/4 cup
1 1/4 cup cooked chickpeas (garbanzo beans), about one 15-ounce can, drained, rinsed, and patted dry
2 tablespoons lemon juice
Preheat the oven to 400 degrees F. In a large bowl, mix together the olive oil, red pepper flakes, za’atar, salt and pepper. Place the vegetables and chickpeas in the bowl, and toss to coat. Cover a baking sheet with parchment paper and spread out the vegetables on the paper. Roast until cauliflower is tender and golden, about 20 minutes, stirring once halfway through. Squeeze lemon juice onto the mixture, stir, and serve.
Cook’s note: If you can’t find za’atar, substitute: 1/4 teaspoon dried oregano or thyme, 1 teaspoon sesame seeds and 1/4 teaspoon sumac (if available).
Nutrition information per serving: 204 calories; 58 calories from fat; 7 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 522 mg sodium; 30 g carbohydrate; 9 g fiber; 6 g sugar; 9 g protein.
Melissa d’Arabian, Associated Press
